• Egg tagliatelle with Parmigiano Reggiano

Egg tagliatelle with Parmigiano Reggiano

Gourmet pasta dish

Ghiotti tagliatelle 3dv2 18ju
  • Dinner
  • Medium
  • 45mins
  • 0
  • 4 persons


  • 1

    Chop fresh mushrooms in quarters and finely dice the onion.

  • 2

    Finely chop the garlic and fresh thyme.

  • 3

    Saute chopped onions, garlic and thyme in olive oil, in a frying pan until soft.

  • 4

    Add fresh mushrooms and cook for a further 2 minutes.

  • 5

    Add the white wine and reduce for 5 minutes until almost evaporated.

  • 6

    Add chicken stock and reduce for a further 5 minutes.

  • 7

    Pour in the cream and simmer for further 10 minutes or until a desirable thickness is achieved.

  • 8

    Add 25g Ghiotti Parmigiano Reggiano and season to taste with salt and pepper.

  • 9

    In the meantime, cook Ghiotti Egg Tagliattelle in boiling salted water until al dente and then drain.

  • 10

    Raise in a plate, Ghiotti Egg Tagliatelle with mushroom parmigiano sauce.

  • 11

    Finish with freshly grated Ghiotti Parmigiano Reggiano cheese.

  • 12

    For the wahoo effect, sprinkle few drops of truffle oil.



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